Refreshing New Year

Happy New Year to all!! This new year is quite special to me. I'm starting this year as a wife, I'm starting a new job which is a total switch to my previous job and last of all, I'm hoping for a new outlook on everything.

To start this new year, I wanted to share with you guys a refreshing cupcake recipe. It is refreshing to me because of 2 reasons. 1)It uses citrus. 2)It is the first cupcake/cake recipe that I made using heavy cream instead of the normal milk or buttermilk.

I'm actually staying at my husband's place while waiting for our own house to be ready which will be in the next 2 years. The best thing is, my lovely mother-in-law has the same interest as me which is baking. She shared with me her Martha Stewart's Cupcakes book.It has a lot of awesome pictures of cupcakes and interesting recipes. One that caught my eyes was the Orange-Vanilla Bean Cupcakes. I always thought that it was a waste of money to buy the book as all her recipes are actually on her website. BUUUT.. It's totally different when you have the book. The pictures in the books are better for one thing. However the recipes and steps are easier to see in the book. ANND there are some information in the book that is not on the website. Hence, I still think it is a great buy. 

I was deeply curious about how the cupcake would turn out like or taste like with heavy cream as a liquid medium. I've tried using milk, buttermilk and sour cream but never heavy cream. I assume that it would be more moist and dense. The thought of the orange and vanilla just lingered in my mind the whole day. I knew I had to try it. 

I'm a fan of citrus recipes. I love vanilla and vanilla beans. And I simply adore Swiss Meringue Buttercream. So, this cupcake was awesome to me. The buttercream complemented the moist yet light tasting cupcake. It was not too dense but was just nice. And as you bite, you can see the speckles of vanilla bean in the cake which is so pretty and heart-warming to me. It was also my first try making the candied orange. I learnt a lot in the process. So, I heart heart heart the cupcakes. The recipe can be found here.

~A new year is unfolding – like a blossom with petals curled
tightly concealing the beauty within~

Red Velvet Cupcakes

I've been wanting to make Red Velvet cupcakes since way back when I started baking but I have no idea what's stopping me? Isit the amount of red colour that is part of the ingredient that scares me? Isit eating something red that scares me? Isit the thought of not successfully making my cupcakes red that worries me? In fact, now I remember.. I tried making it once but it came out brown.. not red.. and the boiled buttercream was a disaster.. And that's why I stopped the thought of making any red velvet up till now. 

First of all, you can't find red velvet easily in Singapore.. I don't travel to US or other countries where Red velvet is common anytime soon.. But my mind keeps thinking what the hell does it taste like?? I was so excited when I saw a Red Velvet cake at Island Creamery at King Albert Park.. I was so disappointed at how I have spent my $5+ on such a huge slice of cake which I couldn't even finish.. The cake was dry and it wasn't even cream cheese frosting but some awful tasting white cream.. I'm sorry, I'm not trying to demote that place.. Hey, I love Island Creamery but that cake truly disappointed me..  

Since, I'm not busy with orders this week, I decided to try it.. Plus I was kinda craving for a cream cheese frosting... After doing my research on what is Red Velvet and what it's suppose to kinda taste like and after searching, through so many recipes online, I made up my mind and tried one recipe and had no regrets.. The cupcakes were moist, delicious vanilla tasting cupcakes... With a hint of cocoa..

I was quite enthusiastic to make the frosting because I've never seen a frosting with so little sugar and uses heavy whipping cream. it was a creamier frosting, less sweet and more cheese taste which I totally love.. I was too lazy to pipe the frosting and it was to soft anyway. Maybe more sugar will help but I didn't want to affect the cheese taste. But maybe a few minutes in the fridge would enable me to pipe it nicely but I wanted to eat it right there and then! hahaha..

Red Velvet Cupcakes (taken from http://www.joyofbaking.com/RedVelvetCupcakes.html) 

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk (I used 1/2 cup milk added with one 1/2 tbsp distilled vinegar)

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting

4 ounces (113 grams) cream cheese, room temperature

1/4 teaspoon pure vanilla extract

1/4 cup (30 grams) confectioners' (icing or powdered) sugar, sifted

1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

1. Preheat oven to 350 deg F (175 Deg C) and line 12 muffin tins with cupcakes liners. (I got 11 regular sized cupcakes). Prepare the home made buttermilk and put it aside.

2. In a large bowl, sift together the flour, salt and cocoa powder. (I used regular cocoa) 

3. In the bowl of your electric mixer or with a hand mixer, beat the butter until soft (abt 1-2 minutes). Add sugar and beat until light and fluffy (abt 2-3 minutes). 

4. Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

5. In a measuring cup, whisk the buttermilk with red food colouring. With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture, in 3 additions beginning and ending with the flour. 

6. In a small cup, combine the vinegar and baking soda. Allow the mixture to fizz and quickly fold into the cake batter. (The batter will be liquid-ey)

7. Working quickly, divide the batter evenly among the 12 muffin cups and smooth the top with an offset spatula or the back of the spoon. (Since it's quite liquid-ey, what I did was pour the batter into a measuring cup with handle, and pour into the cups. I only managed to get 11 regular sized muffin cups 2/3 filled)

8. Bake in the preheated oven for approximately 18-23 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean. 

9. Cool the cakes in the pans on a wire rack for 10 minutes and then remove them from the pan. Let cool completely before frosting. 

Frosting:

1. In a bowl of your electric mixer or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. 

2. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. (More sugar will make the frosting stiffer, more cream to make it thinner) 

~I see you driving 'round town
With the girl I love and I'm like,
Forget you!~

Boston Cream Pie Cupcake

Finally.. all the weddings that I know of has been gone through and ended as of today.. Haha.. Sometimes, it so tiring to go to weddings and to think of what to give and how much to give and what to wear and how to get there.. But it's really sweet to see two people in love getting together finally.. officially.. to see their happy faces..

I envisioned my wedding to be simple.. and at the beach.. it would be really cool.. David Tutera style.. hahahaha.. I hope it will come true anyway..

I made Boston Cream Pie and I totally fell in love with it.. The taste of the sponge cake is nice.. unlike a simple vanilla cake.. Okay, I'm not so good at describing actually.. But it's simple to bake the cake and it taste wonderful.. I llooooovvvee anything with custard.. And that's the basis of a Boston Cream Pie.. AND then coated with Chocolate Ganache.. Just awesome.. Simple awesome!! And it reminds me of my favourite childhood cake that I used to buy for 50 cents in primary school.. HIRO..

I made a 6" cake for the first try and found out that the ganache was to thin.. Hence the next attempt was a cupcake of course.. Cos I simply adore cupcakes.. I decided to make Boston Cream Pie Cupcakes and fill it with the custard filling and top it with dark chocolate ganache because I was not in the mood for anything too sweet... 

The funny thing was when I was making the ganache on my 2nd attempt at the recipe.. Okay, I had this packet of very strong bitter chocolate that was in the fridge and I have yet to use it.. I bought at the baking supply store.. The percentage of the cocoa was not stated.. And it was quite cheap.. Because of the low value of the chocolate, I didn't really believe that the chocolate very very bitter... Buuuuuut.. When I taste it after the ganache was done, it was so, extremely bitter.. I think it was like 80-85% cocoa.. hahaha.. Although I never tasted cocoa percentage that high.. Lol.. But I tasted 70% before.. It was definitely higher than 70%.. I had no choice but to quickly add confectioners sugar and mix it in.. Gosh~ Never underestimate a cheap strong bitter chocolate.. hahaha..    

I felt that even after adding quite an amount of confectioners sugar, it was still quite bitter when I ate the cupcake.. Buuuuuut, i tasted it the next day... and it was PERFECTO!! A-hah! It wasn't bitter like yesterday and it was not sweet at all.. I just llooooovvvee it.. I think you need to wait a few hours or overnight for the sugar to sink it.. I think.. Anyways... Enough of my stories..

Boston Cream Pie Cupcake (adapted from 500 cakes by Susannah Bake)
(my notes in red) (I got about 11 regular sized cupcakes)

CAKE
170g / 6oz butter, at room temperature
140g / 5oz caster sugar
3 eggs
140g / 5oz self raising flour
1 tsp vanilla extract

CUSTARD
120ml / 4 fl oz milk
175ml / 6 fl oz single cream
3 egg yolks
2 tbsp caster sugar
2 tbsp plain flour
1 tsp vanilla extract

DARK CHOCOLATE GANACHE (my own recipe)
4.5 oz dark chocolate chip or chopped into small pieces (or semisweet chocolate, if using semi-sweet, exclude confectioners sugar)
3 oz heavy cream
Confectioner's sugar (amount varies to your own preference)

Directions:
CAKE
1. Preheat oven to 180C /  350F / gas mark 4. Grease two 20cm / 8in round cake tins, then line with greaseproof paper (put cupcake liners into muffin tins if you're doing cupcake versions).

2. Beat together butter and sugar until pale and fluffy (around 3-5 minutes). Beat in the eggs one at a time.

3. Sift in the flour over the bowl, add the vanilla extract and stir until thoroughly combined (it says stir but I still used the standing mixer.. be careful not to overmix).

4. Spoon the batter into the cake tins and spread out evenly using the back when pressed lightly. (I filled the batter until 2/3 of the liners as it will rise quite considerably..but will shrink abit after cooling down).

5. Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly. Turn the cakes out onto a wire rack, gently peel off the waxed paper and leave to cool.

CUSTARD (while the cake is baking, you may want to prepare the custard)
1. Warm milk and cream in a pan until almost boiling, then set aside.

2. In a bowl, whisk together the egg yolks and sugar until creamy, add the vanilla extract, then whisk in the flour.

3. Whisking constantly, slowly pour in the hot milk, then pour back into the pan. Heat gently, stirring, for about 2 minutes until thick. Pour into a bowl, press clingfilm over the surface, cool, then chill.

To serve, spread the chilled custard over one of the cakes, then place the second cake on top (for cupcake version, I used a Wilton Tip 230 to fill the cupcakes. Otherwise you may just cut a cone shaped  at the middle of the cake n fill the custard and cut a bit of the tip from the cone and place back to cover the filling).

GANACHE
1. Chopped the chocolate into small pieces and placed it a bowl.

2. Heat the cream until almost boiling, then por it over the chocolate and leave it to stand for 3-5minutes. Then stir until smooth. Allow to cool and thicken slightly.

3. Taste test and then add confectioners' sugar and mix thoroughly until the taste is right to you.

~These tears that I've cried
Want you by my side..
A perfect love story that we made
Cos you're my only one, you're the only light
Don't you ever fade away~

Chocolate and Banana Cupcakes

Recently, my sister bought for me some recipe books.. 3 books to be exact.. One is a Cupcake book, one Bread book and one Cheesecake book.. They were quite affordable actually.. Which is good.. But she bought it so that I can bake some of it for her.. Partly.. Pffftt~ Thanks for the wonderful books anyway.. :)

Anyway, I love love love the Cupcake book.. It's called Cupcakes from the Primrose Bakery.. The cupcakes look really pretty and I can't wait to make them all.. Haha... I kept looking through the book everyday.. Contemplating which one I want to make.. All I had to do was wait for payday to make my first one.. The book had so many pretty pictures and I like the fact that they do not use any tip to frost the cupcakes.. just a spatula to spread and sprinkle away with the beautiful toppings.. Hence, on Monday.. I finally made something..

The cupcakes rose nicely, nice eaten just like that.. I like the buttercream for the fact that it uses dark chocolate.. It's still sweet but I it was just nice to me.. The buttercream consistency was on the softer side which I had mixed a bit longer.. Helps a bit.. but I suggest you just fridge it for a while.. It kinda helps.. The banana taste was kinda mild.. maybe the bananas I used were quite small.. But I would put more bananas in next time...

Chocolate and Banana Cupcakes with Chocolate Buttercream (taken from Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas) (my notes in red)

125g unsalted butter, at room temperature
250g caster sugar
2 eggs, lightly beaten
1 tsp good quality vanilla extract
250g plain flour, sifted
2 tsp baking powder
4 ripe bananas, mashed with a fork
175g good quality dark chocolate (70% cocoa solids), broken or chopped into small pieces

1. Preheat the oven to 160 C / 350 F/ gas mark 4 and line a 12-hole muffin tray with the appropriate size cupcakes cases

2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 min using an electric mixer.

3. Add the eggs and vanilla extract and beat again briefly (add the eggs one at time making sure it is has incorporate well in between). Stir in the mashed bananas and chocolate pieces using a wooden spoon (careful not to over-stir).

4. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check they are cooked, insert a skewer in the centre of one of the cakes - it chould come out clean.

5. Remove from the oven and leave the cakes in their tins for about 10 minutes before placing on a wire rack to cool.

6. Once they are completely cool, ice the cupcakes with chocolate buttercream. If you wish, pop some chopped walnuts on each one. Alternatively, you could simply serve them with no icing at all for a breakfast treat, warmed in a the oven for a few minutes beforehand.

Chocolate Buttercream Icing

175g good quality dark chocolate (70% cocoa solids)
225g unsalted butter, at room temperature
1 tbsp semi-skimmed milk, at room temperature
1 tsp good quality vanilla extract
250g icing sugar

1. Melt the chocolate in a bowl or plastic just in the microwave until smooth and of a thick pouring consistency. A general guide would be to heat at 30 sec intervals on medium, stirring in between, to avoid burning the chocolate. Alternatively, melt the chocolate in a heatproof glass bowl over a saucepan of barely simmering water. Stir in occasionally until it has completely melted and is quite smooth. Leave to cool slightly.

2. In a large mixing bowl, beat the butter, milk, vanilla and icing sugar until smooth - this can take several minutes with an electric hand mixer (I beat the butter, milk and vanilla first to soften the butter a bit and then add the icing sugar gradually). Add the melted chocolate and beat again until thick and creamy. If it looks runny to use when trying to ice the cupcakes or cakes, simply keep beating - this will thicken the icing and improve its consistency.

~Running away you can't pretend..~

Strawberry Cupcakes

I have been delaying this post for quite a while now.. Been so busy and tired.. There's so much more recipes that I have yet tried.. Aaarrgghhhhh~ Haha..

I made these Strawberry cupcakes a while back.. on the first day of raya when I was sooo free.. I've been wanting to make it for quite long but I always do not have enough strawberries or I am not sure whether I should waste my strawberries on this.. Strawberries in Singapore are so expensive and I am so picky about getting pretty ones.. Haha.. If only all these fruits are grown locally.. It would be heaven for me...

These cupcakes are nice but I think the strawberry taste is too mild.. Maybe you can add a lil' of strawberry flavouring if you prefer a stronger starwberry taste.. But the recipe would do it for me.. It's not so sweet.. maybe cos the strawberries aren't sweet either.. However, the strawberries, will make the cake a bit moist.. So if you're looking for those dry texture.. this is not it.. Cos the finely chopped strawberries will make the cake moist at some parts.. Unless you used lesser chopped strawberries and substitute with flavouring or whatever not.. :) Also, it produces a nice flat cupcakes.

The blog where I took it from used Strawberry Meringue Buttercream but I was to lazy to do it and no one in this house likes frosting anyway.. Hence, i just used what I have.. My Buttercream Drem Icing.. But very little cos I think nobody would eat it if I put a dollop of it.. haha.. But kids seems to love it though.. Haha.. Sweet tooth.. Anyway, my purpose of it was to try out the cupcake recipe mainly..

Strawberry Cupcakes (taken from http://www.tasteandtellblog.com/ - makes 40-44 cupcakes)

(adapted from Martha Stewart's Cupcakes) (my notes in red - i did half batch and made 28 cupcakes using my Reynold muffin disposable aluminium tray)

2 3/4 cups all purpose flour

1/2 cup cake flour (not self raising)

1 tbsp baking powder

1 tsp salt

1 cup (2 sticks) unsalted butter, at room temperature

2 1/4 cups sugar

1 1/2 tsp vanilla extract

3 large whole eggs, plus 1 egg white (2 eggs plus ~1 egg white for half batch)

1 cup milk

2 cups finely chopped strawberries, plus more for garnish

Strawberry Meringue Buttercream (recipe follows)

1. Preheat oven to 350F (~180C). Line standard cup muffin tins with paper liners.

2. Sift together the flours, baking powder and salt. Set aside.

3. Put butter, sugar vanilla in the bowl of an electric mixer. Cream on medium-high until pale and fluffy. Add the whole eggs and egg white, one at a time, beating until each is fully incorporated. Scrape down the sides of the bowl as needed.

4. Change the speed to low, add the flour mixture in 2 batches, alternating with the milk. Beat until well combined. Fold in the strawberries by hand.

5. Fill each paper liner with batter 3/4 full (the batter does not rise that much. So nothing lesser than 3/4 full). Bake, rotating the pans half way through, until golden and a toothpick inserted in the middle comes out clean, 20-30 minutes. Transfer to wire racks to cool for 15 minutes, then turn cupcakes out onto racks to let cool completely.

6. To finish, fill a pastry bag fitted with a large open star tip with the buttercream. Pipe the buttercream onto each cupcake, swirling tip and releasing as you pull up to form a peak. Just before serving top each cupcake with a thinly sliced strawberry. (I did mine with the open star tip and a small swirl and top it with a drop of strawberry jam to make it look pretty).

Strawberry Meringue Buttercream

from Martha Stewart's Cupcakes (my notes in red.. I haven't tried this but I made Swiss Meringue Buttercream before and here are my tips)

1 1/2 cups fresh strawberries (8 oz), rinsed, hulled and coarsely chopped

4 large eggs

1 1/4 cup sugar

1 1 /2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature (In our hot and humid weather in Singapore, please make sure the butter is not melting. I would put it a the fridge for a while after cutting it into small pcs.. melting butter or butter that is too soft would result in a failure!! I had to fail twice to learn that it is the butter's fault :(..was such a waste of food/ingredients... really)

1. Puree strawberries in a food processor.

2. Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water (My water is still boiling but at a very very low heat). Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingerstips) (please test it with your fingertips, it may take a while to dissolve, approx. 3 min).

3. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until mixture if fluffy and glossy, and completely cool (test by touching the bottom of the bowl) about 10 min.

4. With mixer on medium-low speed (by this time, I would have change to the paddle attachment), add the butter a few tablespoon at a time, mixing well after each addition. Once all butter has been added, scrape down sides of bowl with a flaxible spatula and switch to paddle attachment (those with no standing mixture, just carry on with the same whisk attachment, it would still work, trust me.. ). Continue beating on low until all air bubbles are eliminated, about 2 minutes. Add strawberries and beat until combined.

5. Stir with a flexible spatula until frosting is smooth. Keep buttercream at room temperature if using on the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to one month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 min.

** For a better explaination on how to make a successful swiss meringue buttercream, I relied on How to Eat a Cupcake's website..

~Kau takkan pernah tahu apa yang kau miliki

Hingga nanti.. Kau kehilangan..

Maka jangan pernah tinggalkan aku..

Oh Kekasih..~

Fresh Apple Cupcake

My aunt loves this.. I guess it appeal more the older people cost it's not like those very sweet cupcake/cake? I had leftover apples that I don't really like because it's not those crunchy type... The apples were like more soft and fibrous though a bit crunchy.. If you know what I'm talking about.. I don't really know how to explain.. Hence, I knew I had to do something with it before it goes to the wastebin.. Hmm.. Thank you Wafi for helping me with this cupcake..

Fresh Apple Cake/Cupcake (taken from http://wowroses.blogspot.com/)
(one recipe can make a 9x13" cake and approx 16 cupcakes) (my comments in red)

Cake:
1/2 cup butter, softened (1 stick /~110g)
1 cup sugar
1/2 cup brown sugar, packed (I prefer light brown sugar so that the batter will not be so dark)
2 eggs
2 1/2 cup flour
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 cup milk
2 cups peeled, cored and cubed apples (I usually used a bit more...)

Topping:
5 tablespoon butter
1/2 cup brown sugar, packed
1/2 cup flour
2 tsp cinnamon

1. Preheat the oven to 350 deg F (~170 deg cel). Grease and flour a 9x13" pan.

2. Peel the apples and cut them into small cubes. Feel free to make them as big or small as you want.

3. In a large bowl, mix together the butter and sugars.

4. Add the eggs, vanilla and milk. (The mixture will look a bit funky, like vomit but don't worry.. it will be okay once you add the flour).

5. Mix in the baking powder, soda, salt and cinnamon. Then stir in the flour. ( I usually sift all the dry ingredients together first).

6. Fold in the apples. Pour into prepared pan. Try not to eat the batter with a spoon... (I don't know why but I never try it before..:P) (oh yeah.. only 2/3 fill the cupcake liners if you're doing cupcake version)

7. For the topping, in the same bowl.. or a clean one, add the butter, flour, sugar and cinnamon. With a fork or pastry cutter, roughly cut it all together.

8. Evenly spread it over the cake batter.

9. Bake for 35-40 min, until a toothpick comes out clean. (~20-25 min for cupcake size)

~So.. Maybe...
Are you gonna be the one that saves me~

Devil's Food Cupcakes vs Devil's Food Cupcakes

I decided to try another chocolate cupcakes recipe that I had in my recipe file... Both with same name but I took from different website.. Both I've been wanting to try.. to see which is better tasting.. All of the ingredients are the same except that one calls for milk, the other calls for cold water... But of course both have varying amount of ingredients.. I used the same frosting on both as I've been wanting to try this frosting taken from another blog... It sounds really irresistable and looks really pure and white.. I love colour contrast on my food and clothes.. haha..

As usual, my notes are in RED...

Devil's Food Cupcakes [1] (taken from http://cupcakeblog.com)

2 cups flour (I suppose it's all purpose flour)

2 cups sugar

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 1/2 cup milk

1/2 cup butter

2 tsp vanilla

2 eggs

1. Measure out everything but the eggs directly into your mixer bowl.

2. Mix on low speed just until incorporated.

3. Beat on high speed for 2 minutes.

4. Add eggs, beat on high speed again for 2 minutes.

5. Measure out into cupcake pan lined with cupcake papers. Bake for 15-20 minute in a 350 deg F (~175 deg cel) until a toothpick comes out clean. Let cool slightly inthe pan then transfer to a rack to cool completely before frosting. (I fill the cups till 3/4 full for cupcakes to rise nicely just a bit above the cupcake papers).

Devil's Food Cupcake [2] (taken from http://www.tasteandtellblog.com/)

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 3/4 cup sugar

1 tsp vanilla

3 eggs

1 1/3 cups cold water

1. Line cupcake tins with cupcake liners. Preheat oven to 350 deg F (~175 deg cel).

2. Stir together flour, cocoa powder, baking soda and salt. Set aside.

3. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

4. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each.

5. Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined. (Start with flour first and then water and end with flour)

6. Fill cupcake liners 3/4 full. Bake for 15 to 20 minutes, or until toothpick inserted in the center comes out clean.

Buttercream Dream Icing (taken from http://www.therepressed pastrychef.com)

1 stick salted butter, room temperature (~110g)

1 stick unsalted butter, room temperature

1 cup shortening (~250g)

1 tbsp clear vanilla extract

2 pounds confectioner's sugar (I used est. 750g, just as long as the frosting is stiff enough for me cos it will be really sweet to used 2 pounds)

4-6 tbsp very cold milk

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well.

2. Begin adding the sugar and mixing thorougly after each addition. ( I added a few spoons at one time to check the stiffness of the frosting and stopped at your desired consistency).

3. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk one tablespoon at a time, combining very well after each addition until you reached the desired consistency. (you can half the recipe if you dun intend to frost a lot of cupcakes, any leftovers can be stored in the refrigerator).

Sooo... In my opinion, I prefer the Devil's Food Cupcake [2] cos it has a better taste that compliments the frosting. In terms of texture I prefer [2] too.. But I would say that Devil's Food Cupcake [1] is softer.. It's nice but somehow it's has a weird aftertaste for me and sometimes tasteless... I'm not really good at describing food and I don't feel good being critical of people's recipe... It really depends on your preference again.. For those who prefer less sweet, maybe [1] would be good for you.. But for me, i prefer [2]. But both makes equally presentable cupcakes that does not sink or rise too much.

As for the frosting, I totally love it... I used to make white chocolate buttercream for most of my chocolate cupcake recipe.. But this new recipe is really nicer and lighter than white chocolate recipe.. And I like it.. It's also as sweet as white chocolate frosting but all frosting are meant to be very sweet.. And the colour is almost white which makes it really pretty against the chocoalte cupcake. Hence, i usually make a lot of the frosting and keep it for other cupcakes that I make in the future..

~If you.. if you could return

Don't let it burn... Don't let fade..~

Cookies and Cream Cupcakes

I decided to make this cupcakes cos it sounded so nice when I read it.. I knew I had to try it for myself.. It uses a cake pre-mix.. Just an advice from my experience is that I bought angel food cake mix at first.. It was on discount.. but it had almond after taste.. And I don't like almond.. Hmm. So I did it the 2nd time cos my sis ordered this cupcakes from me.. I used the normal white cake mix and I thought it tasted much better and softer.. Hence, I deduced that Angel Food cake is somehow different from normal cake.. hehe.. Do i sound bimbotic? Hmm..

Cookies and Cream Cupcake (taken from http://howtoeatacupcake.net/)

30 oreos cookies

1 package (18.25 ounces) plain white cake mix
1 cup sour cream

1/2 cup vegetable oil
3 large eggs

1 teaspoon pure vanilla extract

1. Place a rack in the centre of the oven and preheat the oven to 350 deg F (~175 deg cel). Line cupcake cups with paper liners. Set the pans aside.

2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed ziplock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside. (Just keep more Oreos on hand cos the quantity varies depends on the size of your cups. My aluminium cupcake tin was able to produce around 35-40 cupcakes. And if course if you prefer more Oreos in your cupcake or frosting, you can always crush more)(Oh yeah, I prefer the cupcakes without the cookie base though. So it's all your preference)

3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lines cupcake cup, filling it 3/4 full. You will get between 22 and 2 cupcakes; remove the empty liners, if any. Place the pans in the oven. (I fill till quite full cos this cupcake recipe doesn't rise that much)

4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Store these cupcakes in a saver or under glass dome, at room temperature for up to 3 days or in a refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them in a aluminium foil or in a cake saver and freeze for up to 6 months. Thaw the cupcakes overnight in the refrigerator and top with cookie crumbs before serving.

Cookies and Cream Frosting

(I halved the recipe of the frosting for the recipe above cos I didn't want too much frosting. I think it was just nice cos my 'customer' don't like too much sweet stuff)

1/2 cup (1 stick)(~110g) unsalted butter at room temperature

1 3/4 cup confectioner's sugar, sifted

a pinch of salt

1/3 cup whipping cream

1/2 tsp vanilla extract

remaining crushed oreos

Mix together butter, confectioner's sugar, and a pinch of salt until it's creamy. Increase you mixer speed to high and beat until light and fluffy. Add whipping cream and vanilla. Beat until smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes.

I think this cupake is good for those who doesn't like cupcakes that are too sweet.. It soft and interesting really.. A lot of people liked it.. Especially the cook's sister.. :) Im very happy as this was my 2nd paid order so far.. But I think for a simple recipe, it is one of the more expensive cupcakes that I made because the ingredients cost a bit higher than other cupcakes.. :)

~Say my name say my name

When no one is around you

Say baby I love you~

Nutella Frosted Cupcakes

This is my 2nd attempt as the first one failed because the my baking powder has expired.. Also, I used my old oven which makes everything I bake burnt easily.. Nevertheless, this is one of the simplest recipe to make and it's really nice especially if you're a fan of Nutella just like I am..

Nutella Frosted Cupcake (taken from http://novice-baker.blogspot.com/)

10 tbsp (140 grams) butter, softened

3/4 cupwhite sugar

3 large eggs, at room temperature

1/2 tsp vanilla essence

1 3/4 cups (200 grams) all purpose flour

1/4 tsp salt

2 tsp baking powder

Nutella (1 tsp for each cupakes)

1. Preheat oven to 175 degree celcius (325F). Line muffins tins with paper liners.

2. Cream together butter and sugar until light and fluffy, about 2 minutes. Add in eggs one at a time, until fluffy and incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt baking powder until batter is uniform and no flour remains.

3. Using an ice-cream scoop or spoon, fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick (I used 2 toothpicks), making sure to fold a bit of batter up over the Nutella. (do not swirl too much as you do not want to turn it to become 'Nutella batter'.. Just a few rounds so that you can still bite into those delicious nutella)

4. Bake for 20 minutes or until cake tester comes out clean.

5. Remove to wire rack to cool completely.

~I got something to give..

I need somone to hold..

I got a special kind of somthing..

That I just need to share~

My 1st Regular Sized Cupcakes

How do you always start baking? Hmm.. I start by reading through the recipe over and over again and understand the steps and instructions.. Then I will analyze what I ingredients I need to get.. After everything, I start baking.. Hence, I usually mentally and physically(?) prepare myself one day before.. Usually..

I just bought my first standard size muffin/cupcake tin.. I don't usually like this size cos I feel that it's big.. I worry that it would be too much for people and that they would stop at 1 cupcake.. :) I like my cupcakes small as it makes me want to eat it more.. haha.. But I really wanted to buy the muffin tin anyway.. So the cupcake who has the honour of being the first cupcake to be baked in the tin is Chocolate Cookie Dough Cupcake.. I was really excited to bake these.. It looked really tantalising the first time I saw it and I knew I had to try it.. It was creative and looks really delicious..

Chocolate Cookie Dough Cupcake (taken from http://howtoeatacupcake.net/)
(my notes and comments are in red)

Chocolate Cupcakes (from MarthaStewart.com)
makes 12 (plus 1 smaller cupcake)

Ingredients
8 tbsp (1 stick) unsalted butter, room temperature, plus more for pan (omit if you're using paper liners)
1 1/4 cups all purpose flour (spooned and leveled), plus more for pan (increased to 1 1/2 cup)
1/2 cup cocoa powder (Reduced this to 1/4 cup: Use original amounts if you want a really chocolatey cupcake)
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup whole milk (I used those hi-lo milk cos that's what I have on hand and I think it works just fine)

This is the batter and the cookie dough before it was baked.. it was really cook to see it like this.. I really wanted to eat th cookie dough just like that.. hehe..

This is what happened after it was baked.. The cookie dough disappeared.. :) Magical I tell you.. Haha.. Well... The picture of how it looks inside at the top before the recipe..

Directions
1. Preheat oven to 350 degrees (177 degress celcius). Butter and flour a standard 12 cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and mix until combined.

3. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

4. Fill muffin cups 2/3 full with batter. Place a ball of frozen cookie dough on top of each cup (do not push it in).

5. Bake until a toothpick inserted near the centre of a cupcake (but not in the cookie dough) comes out clean, 22 to 24 minutes.

6. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Cookie Dough Frosting

For the cookie dough
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tbsp
2 tsp water
1/2 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/3 cup miniature chocolate chips (slightly lesser if u dun like chocolate chips as much like I do)

For the frosting
1 1/2 cup heavy whipping cream (I only had 1 cup normal whipping cream available at that time)
8 oz cream cheese, softened
3/4 cup granulated sugar (reduced to 2/3 cup)
1/8 tsp salt
1 tsp vanilla

Directions

For the cookie dough
1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well.

2. Add flour, salt and a stir to combine. Stir in 1/3 cup mini chocolate chip.

3. Wrap the dough in waxed paper and freeze (don't have to place in the freezer, just put in the normal fridge) until firm (I used a cling wrap), about 30 minutes.

4. Break dough into 1/4 teaspoon sized chunks (I would make bigger cos I love the cookie dough part) and place the chunks on a plate or in a plastic container, separating layers with waxed paper (I used cling wrap). Store them in the refrigerator until ready to use. (I got more than 13 balls that I needed for the 13 cupcakes. That's why I would make bigger chunks next time. The leftovers that were used in the frosting were very little but sufficient I guess, but maybe I would make slightly more cookie dough next time)

To make the frosting

1. In a medium bowl (a cold bowl with cold beaters), beat the whipping cream until stiff peaks form (do not overbeat); set aside. (While refrigerating the cookie dough, I washed my bowl and beaters and placed it in the fridge)

2. In a large bowl, combine cream cheese, sugar, salt and vanilla. Beat for 2 minutes until smooth.

3. Fold the the whipped cream.

4. Fold the frozen cookie dough chunks into the frosting and immediately frost the cooled cupakes. (those leftover unused cookie dough)

I made it on some random day.. I was just excited to do it.. Anyway.. Not many like the icing but I love the icing with the cupcake.. In fact,I think I would put extra icing on it for myself cos I want to eat every bite of the cupcake with the icing.. Haha.. Although I didnt have sufficient whipping cream, that taste ok to me.. Well.. It was a bit runny.. But I guess it should be fine if you put it in the fridge for a while.. Oh.. Don't put too many cookie dough in it cos some people might not be confortable with the idea of eating uncooked cookie dough.. unless they don't know.. hahaha..

Okay last comments is that.. EAT IT CHILLED... hahaha.. I think it's best eaten when it chilled.. I can't explain why.. But it's just nicer.. To me at least.. Espcially with the icing..

~If you.. if you could return
Don't let it burn, don't let it fade
I swear im not being rude
But it's just your attitude
It's tearing me apart.. It's ruining everything~

Belated Valentines Post

I know its's kinda late for Valentine's day post.. But hey.. I've been kinda busy and very tired lately... Valentine's this year was really sweet and wonderful.. It was really nice and I spend it with my beloved.. We both gave each other the same gifts.. Haha.. And I bought us a matching wristband.. It's not identical but it's compatible.. hehe.. And we had a great time cam-whoring at the place where I've always wanted to take picture at.. And the cook never fails to be Mr Photogenic...My 'Spiderman'.. ;)

Whatever it is, I manage to bake something special for my beloved Cook... A recipe I've been wanting to try and I think the colours would match the occassion.. The recipe required 6 eggs, so I got a bit scared and decided to half it.. So here is it...

Cranberry White Chocolate Cupcakes (taken from Chockylit http://cupcakeblog.com)

My notes and comments are in red

7 ounces white chocolate (4 oz white chocolate)
2 sticks butter (1 stick, 110g unsalted butter)
1 1/2 cups sugar (slightly less than 3/4 cup sugar)
2 teaspoons vanilla (1 tsp vanilla)
6 eggs (3 eggs)
1 cup flour (1/2 cup flour)
1 teaspoon baking powder (1/2 tsp baking powder)
1/4 teaspoon salt (approx 1/8 tsp salt)
3/4 cup dried cranberries (slightly more than 1/2 of 3/4 cup of cranberries.. :) )

1. Chop chocolate and transfer into the bowl of a standing mixer

2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.

3. Remove from heat and stir in sugar. Note that when you add the sugar the mixure will separate and look pretty funky. This is ok.

4. Let the mixture cool for 10 minutes. (While the mixture is cooling, I sifted the flour, baking powder and salt)

5. Add the vanilla. Beat in an electric mixer for 3 minutes. Mixture will thicken and you should no longer see butter floating on the top. (The butter was still floating evern after 3 minutes of mixing and the mixture was really stiff but it's ok.. So don't worry..just proceed)

6. Add one egg at a time, mixing for 10 seconds between each. (The mixture turn out to be ok[normal looking batter] after the eggs has been added)

7. Sift the flour, baking powder and salt into the mixture, return to the electric mixer and mix until blended. (I just added the sifted ingredients that I had earlier prepared and mix together)

8. Roughly chip the cranberries. (Made the dried cranberries into smaller pieces by randomly cutting it with scissors) Stir into batter.

9. Scoop into cupcake cups 2/3s full and transfer to a 375 F oven. (approx 180 deg cel)

10. Set your timer for 5 minutes. When the 5 minutes is up, turn the oven down to 350 F. (approx 170 deg cel)

11. Set your timer for 10 minutes. When the 10 minutes is up, rotate the pans. (move the bottom to the top rack and front to back).

12. Set your timer for 7 minutes more. When the 7 minutes is up, test one of the top-center cupcakes with a toothpick and remove the cupcakes once it comes out clean.

Note: The batter is pretty liquidy and the cranberries very heavy, so they will fall to the bottom. If you aren't into that idea, I recommend two options. Either dust the cranberries in flour before mixing into the batter or drop some into each individual filled cupcake before baking.

Cranberry, Clove, White Chocolate Buttercream

8 ounces white chocolate, chopped (5 oz white chocolate)

1 stick (1/2 cup) unsalted butter, room temperature (55 g unsalted butter)

2 cups powdered sugar (1 cup powdered sugar)

1 teaspoon pure vanilla extract (1/2 tsp vanilla extract)

[optional] 1/4 teaspoon ground clove (omit)

1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.

2. Using an electric mixer, beat the butter at medium speed until creamy.

3. Beat in the melted white chocolate.

4. Add 2 cups of powdered sugar, vanilla and clove and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me.

The cupcakes were nice.. Crisp top, dense, soft and very sweet especially the frosting but I think the cranberries made it a bit refreshing and tone down the sweetness of it all.. You can lessen the sugar if you want it less sweet as white chocolate makes everything very sweet.. Whatever it is... I love the cupcake and I would do it again.. But I think I will coat the cranberries with flour first so that it won't fall to the bottom of the cupcake.. Well, he loved it but not as much as the Strawberry Banana cupcake cos he loves cream cheese frosting..

~May.. Put your arms around me..
What you feel is what you are..
What you are is beautiful.. ~